DigitalCookbook_StatehoodMedia_Nov2017

SIDES //
Joel Palmer House (Dayton, OR) // SERVES 4 // 1 hour, 25 minutes
SALMON CAKES
WITH TRUFFLE MAYONNAISE
for salmon cakes
½ cup fresh bread crumbs
½ cup Portobello duxelles
(see recipe)
¼ teaspoon cayenne pepper
½ teaspoon dried dill
1 egg beaten lightly
½ cup mayonnaise
1 pound cooked salmon
Truffle mayonnaise (see recipe)
for Portobello duxelles
3 tablespoons melted butter
2/3 cup chopped onion
2 cups finely chopped wild
or white button mushrooms
¼ teaspoon salt
¼ teaspoon sugar
½ teaspoon soy sauce
for Truffle mayonnaise
1 tablespoon Joel Palmer House
White Truffle Oil
1 cup mayonnaise
for mayonnaise
Blend 1 tablespoon Joel Palmer House White
Truffle Oil with 1 cup mayonnaise. Set aside.
for duxelles
Place butter in a medium sauté pan over medium
heat. Sauté the onion until just transparent, about
3 minutes. Add the mushrooms, salt, sugar and soy
sauce and stir. The mushrooms will begin to give off
liquid. Continue to stir the mushrooms until all the
liquid has evaporated and the mixture resembles a
paste, about 10 to 12 minutes. Remove from heat
and let cool.
FOR SALMON CAKES
Stir together the bread crumbs, duxelles, cayenne,
dill, egg and mayonnaise. When the mixture is
blended, carefully fold in the cooked salmon.
Refrigerate for 1 hour before forming into cakes.
When this mixture is cold, form salmon cakes by
rolling 3 to 4 ounces of the mixture between your
palms to form a ball. Then gently flatten the ball into
the shape of a small cake. You should have about 8
cakes. Serve warm or cold.
STATEHOOD MEDIA // RECIPES & COCKTAILS FROM THE PNW
39